All posts tagged walnut


Pumpkin Walnut Muffins

Good morning everybody! These moist and fluffy pumpkin muffins are a good option for breakfast muffin, a sweet snack or a host gift.

Enjoy baking!


Pumpkin Walnut Muffins with Maple Syrup Glace

(12 muffins)


1 cup spelt flour
3/4 cup walnuts, roasted and ground
1 tablespoon chickpea flour
2/3 cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon vanilla sugar or extract
1 pinch salt
1 pinch nutmeg
1/3 cup cranberries
1 cup hokkaido pumpkin, coarsely grated

½ cup soy milk or almond milk
½ tabelspoon apple vinegar
2 tablespoons sunflower oil
2 tablespoons agave syrup
½ cup pumpkin puree (how to make pumpkin puree)

Maple syrup glace

1 cup icing sugar
1/2 teaspoon cinnamon
3 tablespoons maple syrup
½ tablespoon soy cream
1 tablespoon margarine, creamy


12 walnut halves


How to

Preheat the oven to 220°C, for recirculation heat 180°C.

Put the baking cases in the muffin pan.

Mix soymilk and apple vinegar, set aside for 2 minutes.

Add oil, soy yoghurt and maple syrup in another bowl and mix with a dough scraper.

Combine flour, baking soda, walnuts, chickpea flour, sugar, vanilla sugar, baking powder and soda, cinnamon, salt, nutmeg, cranberries and pumpkin in a big bowl. Then mix the dry and liquid ingredients.

Fill the dough into 12 baking cases.

Bake the muffins in the mid-oven-level for around 22-25 minutes.

Let the muffins cool down on a cooling rack.

Maple glaze

Stir icing sugar, cinnamon, maple syrup, soy cream and margarine in a medium bowl. Till it’s thick but creamy.

Coat the muffin top with the glace and top each one with a walnut halve.




The next recipe will be the pumpkin beluga lentil fritters.

walnut gingerbread squares, cardamom, almonda, apricot jam, icing, vintage, Christmas cookies, vegan

Walnut Gingerbread Squares

The walnut gingerbread squares are one of my new favorite cookies. My father in law said they're like a bonbon or praline. I think this is a really good description for this Christmas cookie. They're melting in one's mouth, because it's so soft, moist and sweet!

Walnut Gingerbread Squares

Ingredients dough - Walnut Gingerbread Squares:

(36 gingerbreads)

  • 200 g flour, stiffed
  • ½ teaspoon cardamom powder
  • 2 teaspoons soy yogurt
  • ½ tablespoon orange juice, fresh
  • ½ teaspoon orange peel
  • 100 g margarine, diced
  • 100 g sugar
  • 50 g almonds, rosted and grinded
  • 25 g walnuts, grinded


  • 75 g apricot jam
  • 1,5 tablespoons orange juice
  • 75 g icing sugar
  • 2 tablespoons orange juice
  • 36 walnut halves

Mix flour, cardamom powder, soy yoghurt, orange juice, orange peel, margarine, sugar and grinded walnuts and knead with a handheld mixer.

Cover the dough with plastic wrap and rest in the fridge for one to two hours.

Preheat oven to 200 °C (ca. 400°F).

Layer brownie baking plate with baking paper and put the dough on it.

Flatten the dough with a small rolling pin or use your fingers; 6 mm (ca. 0.24 inches) thick.

Put the baking plate in the second oven level from the bottom. Bake for 10 minutes.

Remove the baking plate and rest the cookies for about 12 minutes on it.

Then put them on a cooling rack to cool down completely.

Cut the warm gingerbread in two equal halves.

Mix the apricot jam with 1,5 tablespoon orange juice and cover one half.

Put the other half on top of it.

Mix icing sugar with 2 tablespoons orange juice and cover the gingerbread.

Cut the gingerbread in 36 equal quarters and top with a walnut half.

I adapted the recipe from Freundin 23/2011.

The perfection of a soft and sweet almond-vanilla-tasting Christmas cookie is the vanilla crescents cookies. They're melting in your mouth. These cookies are for real sweet tooth!